Danielle McCarthy

Lemon baked salmon with asparagus

Summer is all about fresh, tasty seafood, and this lemon-baked salmon with asparagus is the ultimate dish for a warm summer’s night.

Serves: 2 (one fillet each!)

Ingredients:

• 2 salmon fillets, skin on
• 1 lemon, juiced
• 2 rosemary stalks, leaves taken off the stalk and chopped
• 1 garlic clove, sliced into slivers
• 6 asparagus spears, trimmed
• 6 cherry tomatoes, whole
• 2 tbsp. Olive oil
• Salt and pepper, to taste

Method:

1. Pre-heat oven to 180˚C
2. Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix.
3.  In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly.
4. Leave to marinate for 1 hour prior to cooking.
5. On two separate sheets of foil or baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each.
6. Wrap each fillet individually covering it completely to ensure no air escapes.
7.  Place into the oven for 15 minutes or until cooked to your liking.
8. Serve with more asparagus and some salad!

Recipe courtesy of Leah Itsines on behalf of Australian Asparagus. 

Tags:

recipe, lemon, baked, salmon, asparagus